Seriously folks. These veggies will not disappoint. I made this two separate times for people that don’t care for brussel sprouts (they are personally one of my favorite vegetables), and both times, I changed some minds on the tasty mini cabbages. It’s a lot of work, but it’s totally worth it.
This recipe is from a blog, Adventures in Cooking. The original recipe calls for a whole roast chicken & stuffing, which I did when I made this, but really, I was so blown away by the veggies, that’s what I’m going to post. The link to the original recipe is at the bottom, and I highly recommend checking it out, her photos are *GORGEOUS*. Much better than my iPhone pics. 🙂
12 Ounces Brussel Sprouts
6 Carrots, cut into roughly 2 inch pieces
2 Heads of Garlic, about 22 cloves
2 Large Sweet Potatoes, peeled and cut into roughly 2 inch chunks
2 Cups Chicken Broth
1/3 Cup Flavorful Red Wine, Syrah is a good choice
1/3 Cup Plus 1 Tablespoon Olive Oil
1/4 Cup Heavy Cream
2 Tablespoons Butter
1 Teaspoons Salt
1 Teaspoons Dried Thyme
1 Teaspoon Pepper
Place the butter and 1/3 cup of the olive oil in a large and deep pan over medium heat until the butter melts. Add the garlic and mix so that it is covered in the oil. Cook for 5 to 8 minutes, or until it begins to become soft. Add the carrots, sweet potatoes and brussel sprouts and stir so that they are mostly coated in the oil and allow them to cook for 5 minutes, stirring once every minute. In a small bowl, mix together the salt, pepper and thyme. Add the chicken broth, red wine, heavy cream, and the spice mixture to the vegetables and stir until the spices are evenly distributed and an even-colored broth forms. Allow to cook for 5 to 10 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Remove the vegetables from the heat and use a large ladle to transfer them and the broth to the roasting pan. If necessary, add water so that the broth is between 2 and 3 inches from the top of the pan. Make sure the liquid is at least 2 inches below the top of the roasting pan, otherwise it will boil over and onto the bottom of the oven. Place in the oven and roast. Check on the veggies at about 30-45 minutes. If they start to get a little too brown, cover them with aluminum foil and continue cooking until they are nice and soft, probably about 1 hour. Use a slotted spoon to serve them.
Here’s the original recipe, complete with Chicken and Stuffing:
Adventures in Cooking